In a medium saucepan, place the cup of water, butter, brown sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute then remove from heat.

Beat until the mixture forms a ball that pulls away from the sides of the pan. Add the eggs one at a time beating well after each addition, do this in a processor if you have one, if not; break the last egg into a bowl and whisk it slightly with a fork before stirring it into the dough, this will make it easier to incorporate. Beat the mixture for another minute until glossy.

Heat oil in deep saucepan until a 2 cm cube of bread will brown evenly in around 2 minutes.

Place the piping bag with the nozzle in place in a jug or vase to keep it upright. Spoon the mixture into the bag and set aside.

Hold the piping bag over the hot oil and Squeeze the dough out snipping off approx 10 cm-lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 3 minutes. Using a slotted spoon, transfer Churros to a paper towel-lined baking sheet to drain.

To make the sauce, Place the cream in a small saucepan with the vanilla essence and cinnamon quill, heat gently until almost simmering then stir in the chocolate, stirring continuously until the chocolate is completely melted and the sauce is smooth. If you prefer a more liquid sauce you can add a dash of milk. Serve the sauce in individual bowls or dishes to avoid “double dipping”.